Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

Published 2018 View Full Article

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Journal

FOOD CHEMISTRY

Volume 246, Issue -, Pages 121-128

Publisher

Elsevier BV

Online

2017-11-01

DOI

10.1016/j.foodchem.2017.10.140

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FOOD CHEMISTRY

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